Friday, June 17, 2011


~ Julie Vose

2 c. flour
1 c. sugar
2 1/2 t. baking powder
1/2 t. salt
2 eggs
1 c. sour cream
1/2 c. melted butter
1/2 t. almond extract
1 c. coconut
1/2 c. mini chocolate chips
1/2 c. sliced almonds
additional sugar

Preheat oven to 375 degrees. In a bowl, combine flour, sugar, baking powder and salt. In another bowl whisk the egg, add sour cream, butter and extract; combine well. Stir egg mixture into the dry ingredients just until moistened. Fold in coconut and chocolate chips.

Fill greased muffin cups with batter. Sprinkle with almonds and additional sugar. Bake for 18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 12-15 muffins.

Notes: The chocolate chips aren't bad in this, but I find them unnecessary and prefer not to add them. That being said, I'm not a chocoholic and the rest of you may love to include them. I also skip the sprinkling of sugar on top of the muffins. 

We've made a dairy-free version of these with margarine instead of butter and cashew cream instead of sour cream. Kami made a healthier version of these to accommodate her family's allergies and dietary preferences, so if you're looking for an eggless version with different flours and sugars, then check out her version.

1 comment:

Kami said...

These sound amazing and almost like a dessert!